Jun 16 Gluten free date and banana bread

The week of the 11th of June 2018 was a week full of excitement and celebration. Monday started off with my older sister and her husband welcoming a brand new little boy into the world, and we couldn't be happier for them. On Thursday, it was also (now uncle) Christian's birthday, and the early arrival of our new little nephew was an extra special birthday surprise. To mark this week full of joy and celebrations, I present to you this lovely date and banana bread (which is pretty much a cake!) Because it's not really a party without a cake, right?!

This gluten free date and banana bread is super easy to throw together. You only need one bowl and a handful of simple ingredients. Coconut oil, sugar, vanilla and eggs make the base to which mashed bananas, spices, self-raising gluten free flour and chopped dates are added. The batter is transferred to a silicone loaf tin, everything gets dusted with a bit more sugar and in the oven it goes. Three quarters of an hour later you'll be eating a warm and delicious slice of cake, and you won't even have broken a sweat.

This bread keeps nicely in an airtight container or wrapped in re-usable beeswax wraps (I've been loving these lately!) for a few days. It also makes for a great tasty breakfast option too, and pairs exceptionally well with a cup of coffee or tea.

Enjoy!

-xo KA

Gluten free date and banana bread

This bread comes together quickly using one bowl and a handful of ingredients. For this recipe I used Doves Farm self-raising gluten free flour, but you can use whatever gluten free flour you like. If not using self-raising flour, add in a teaspoon or so of baking powder or baking soda.

Ingredients:

1/2 cup | 100 grams coconut oil, room temp

2 medium eggs

1 tsp vanilla extract

1/2 cup plus 2 tbsp | 170 grams plus 30 grams caster sugar, separated

2 large overripe bananas, mashed

1/2 tsp fine salt

1 tsp cinnamon

1/4 tsp nutmeg

1 1/2 cups | 180 grams gluten free self raising flour

1/2 cup | 85 grams dates, pitted and chopped

Method:

Preheat oven to 190 degrees Celsius | 375 degrees Fahrenheit, with racks in the middle of the oven.

In a medium mixing bowl, whisk coconut oil, eggs, vanilla and sugar until combined. Add the mashed banana and mix using a wooden spoon. Next add the salt, cinnamon, nutmeg and flour and stir until just combined. Fold in the chopped dates, then transfer batter into a loaf pan (I use a silicone 2 lb loaf pan for this). Top with the reserved 2 tbsp sugar. ,

Place the pan in the oven, and bake for 45 min, rotating pan half way through. Remove from pan and let cool on a wire rack before serving.